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Supplì (Roman Rice Croquettes)

In antipasti, Lazio by Frank27 Comments

Supplì —deep fried rice croquettes—are a classic Roman antipasto. Along with olive ascolane …

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Panna cotta

In dessert, Piemonte by Frank19 Comments

It may come as a surprise that this famous, elegant dessert from the …

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Carciofi coi piselli (Braised Artichokes and Peas)

In contorno, Lazio, Spring by Frank12 Comments

Two iconic spring vegetables, artichokes and peas, are braised together with an onion …

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Carbonade valdostana

In Fall, piatti unici, secondi piatti, Val d'Aosta, Winter by Frank8 Comments

Val d’Aosta is a tiny region nestled among the Italian Alps in …

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Pasta e patate (Pasta and Potatoes)

In Campania, pasta, primi piatti by Frank17 Comments

To many people the idea of pairing pasta and potatoes comes as …

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Taralli pugliesi

In antipasti, Puglia, snack by Frank31 Comments

It is said that the three pillars of Puglia’s agriculture are wheat, wine …

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Fichi al cioccolato (Chocolate Covered Figs)

In Calabria, dessert, Sicilia, snack by Frank17 Comments

Here’s a sweet that’s so simple you could almost describe it as …

Welcome to Yummly!

In news, reference by Frank4 Comments

Dear readers, Just a quick note to let you know that, with …

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Patate al forno (Italian Oven Roasted Potatoes)

In contorno by Frank32 Comments

It’s often the most obvious things that we overlook. And so I …

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Garofolato (Roman Pot Roast)

In Lazio, secondi piatti by Frank13 Comments

Northern Italians may have their brasato, and Tuscans their stracotto, but Romans have …

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Riso e lenticchie (Rice and Lentils)

In primi piatti, Risotto and Other Rice Dishes, Soups by Frank37 Comments

I love lentils. My favorite pasta when I was growing up was …

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Sciatt (Buckwheat Cheese Fritters)

In antipasti, Lombardia, snack by Frank12 Comments

Sciatt are cheese-filled buckwheat fritters from the Valtellina, the same region where …

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Biancomangiare (Blancmange)

In dessert, Sicilia by Frank11 Comments

A dish dating back to the Middle Ages, biancomangiare, meaning ‘white dish’, …

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Cinghiale in agrodolce (Sweet and Sour Wild Boar)

In Fall, Lazio, secondi piatti, Winter by Frank29 Comments

Genuine Italian cookery generally has straight-forward taste profiles. As I’ve said before, one of the …

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Zuppa pavese (Pavia Style Soup)

In Lombardia, primi piatti, Soups by Frank26 Comments

A humble soup in the cucina povera tradition, zuppa pavese from the Lombardy …

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Crostini di fegatini (Tuscan Chicken Liver Crostini)

In antipasti, Fall, Toscana by Frank15 Comments

Crostini di fegatini—bread slices topped with a savory chicken liver paste—are the …

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Frittelle di mele (Tyrolean Apple Fritters)

In Alto Adige, dessert by Frank16 Comments

I’ve written about it before—I don’t have much of a sweet tooth. …

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Verza stufata (Braised Savoy Cabbage)

In contorno by Frank47 Comments

With all the focus today on trendy vegetables like kale and Brussels …

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Trippa alla romana (Roman-Style Tripe)

In Lazio, secondi piatti by Frank20 Comments

Tripe was once a common part of the Italian diet, and no …

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Gnocchi alla romana (Roman Semolina Gnocchi)

In gnocchi, Lazio, primi piatti by Frank39 Comments

Here’s a linguistic quandary: The Italian word gnocchi is usually translated as …

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Carciofi e patate in padella (Braised Artichokes and Potatoes)

In contorno by Frank16 Comments

Artichokes are usually thought of a spring vegetables, but in many countries, …

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Columbus Day Special: Spaghetti and Meatballs

In Italian-American, pasta, piatti unici, primi piatti by Frank21 Comments

 Memorie di Angelina is dedicated to continental Italian cookery, but as long …

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Pollo in porchetta (Tuscan Spit Roasted Chicken)

In secondi piatti, Toscana by Frank20 Comments

When I served this dish, several of my dinner guests were wondering …

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Pesce all’acqua pazza (Fish Poached in “Crazy Water”)

In Campania by Frank13 Comments

Acqua pazza, or ‘crazy water’ is the humorous term for a really …

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Risotto ai funghi (Mushroom Risotto)

In Lombardia, Piemonte, primi piatti, Risotto and Other Rice Dishes, Veneto by Frank6 Comments

Well, Autumn is well and truly upon us. We’re waking up to …